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Raspberry Coulis Drizzled Mixed Berry Pavlova

A very Happy New Year to all of my readers. May this coming year bring good health, peace, love, lots of fun and feasting. I’d like to take this opportunity to thank you for taking the time to read this blog and for trusting the recipes that have lovingly been created to share with you. With that in mind I have a beautiful dessert recipe for you that is a complete knock-out. What better way to celebrate than with my Raspberry Coulis Drizzled Mixed Berry Pavlova!

Raspberry Coulis Drizzled Mixed Berry Pavlova a refreshing dessert.

A delicious combination of textures and flavours. Starting with the crunchy meringue shell that hides a marshmallow innner, it is draped with thickened cream, topped with tumbling, assorted, fresh berries and drizzled with a tart raspberry coulis. Creating a tastebud sensation with each mouthful. This elegant dessert is light and yet fulfills that need for something sweet at the end of a meal.

Beautifully adorned with fresh, ripe berries, the sweetness of the pavlova is offset by the raspberry coulis. Quick and easy to make, it utterly transforms the finished dish. As well as adding to the aesthetic of this stunning pavlova. The coulis cuts through the richness of the cream, while providing balance against the sweetness of the dessert.

Pavlovas are not difficult to make, requiring only a whisk and patience. The reward they give, in return for effort, is almost embarrassing! Any cracks that develop are easily covered and the cream covered meringue can be topped with any fruit desired. Since the pavlova shell can be made up to 2 days in advance, they are perfect for entertaining.

This Raspberry Coulis Drizzled Mixed Berry Pavlova was made to celebrate New Years Eve, which also happens to be the night before my hubby’s birthday. Using cake sparklers to add fun, fizz and sparkle, ensured this was no ordinary dessert. A fabulous celebration of the year passed and the new year to come.

450g/1lb Mixed Berries – I used strawberries, blueberries and raspberries removing stalks and leaves as necessary

For the Coulis

200g/7oz Raspberries

1tbsp each of Fresh Lemon Juice and Tap Water

1tbsp Caster Sugar

Method: Preheat the oven to 180C/160C fan, gas mark 4

First of all line a baking tray with baking parchment. Using pencil draw a 20cm/8″ circle on one side. Flip the paper over so that the pencil mark is underneath.

Next in a scrupulously clean large bowl add the 4 egg whites.

Whisk until they are light and airy. While whisking at medium speed gradually add the caster sugar one spoonful at a time. Continue whisking on high until the meringue is shiny and glossy. Rub a little of the mixture between your thumb and forefinger, when it feels smooth and there are no signs of grittiness, the sugar is completely dissolved into the egg white.

Next, whilst still whisking, add the lemon juice, vinegar and cornflour. Continue whisking for a further minute.

Stop the whisk and using the beater, place 4 dots of meringue on to the baking tray. Place the parchment on top, the meringue acts like glue and will stop it from moving around.

Use a clean metal spoon to scoop the meringue on to the centre of the circle marked baking parchment.

Now use a pallet knife to spread the mixture evenly to form a disc, building up the sides so they are slightly raised.

Creating the Pavlova shell.

Place the meringue into the centre of the oven and immediately reduced the heat to 160C/140C gas mark 3.

Bake for 1 hour and 15 minutes – DO NOT open the oven door whilst baking.

Once the baking time has elapsed the meringue then needs to cool slowly. This will help avoid cracking. Turn the oven off and allow the pavlova to cool completely in the oven.

Tip: it is handy to make the pavlova the night before it is needed, as it can cool overnight in the oven.

Making the Coulis:

While the meringue is cooling, tip the raspberries, lemon juice, water and sugar into a small saucepan.

Place the pan over a high heat, stirring with a wooden spoon to mash the raspberries up. Once the mixture has bubbled to a boil, turn the heat off.

Strain the raspberry mixture into a heatproof bowl, through a sieve. Press the raspberries with a spoon to extract all of the juice. Set the bowl aside to cool.

Making the Raspberry Coulis.

Assembling the Pavlova: Note assemble the Pavlova no more than 3 hours ahead for best results.

Place the cream into a bowl with the vanilla bean extract. Whisk until it just starts to thicken, but will still slowly drop from a spoon.

Peel the pavlova carefully away from the baking parchment. Place on a plate or cake stand.

Spoon over the thickened cream so that it fills the central well in the pavlova.

Add the prepared berries, arranging so they look attractive.

Finally, drizzle over the raspberry coulis, encouraging it to drip down the sides of the Pavlova.

Serve the Raspberry Coulis Drizzled Mixed Berry Pavlova sliced, with a smile and on special occasions a glass of bubbly!

If you have enjoyed this recipe for Raspberry Coulis Drizzled Mixed Berry Pavlova you may also like these:

Pavolvas are extremely forgiving. However, if they should crack and crumble beyond repair, simply make an Eton Mess as pictured above or, alternatively make Raspberry Chocolate Ice Cream Sundae.

Since this recipe can easily be made gluten free, it is a great way of providing dessert, without excluding people who have dietary restrictions. At Feasting is Fun the aim is to create recipes that more people can share and enjoy. On that note, from experience, when transporting this dessert, it is easier to take the separate components and assemble once there.

Whatever the past year held for you, my hope is that the coming year will be one of love, peace and reconciliation

Sammie xx

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Sammie

Hi, I'm Sammie, a young 40 something girl who loves life, Jesus, her family, cooking, gardening and photography. I have a passion for sharing and encouraging others to share. My way to show love is through food whilst having fun. Hence Feasting Is Fun!!
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